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04/05/2011

Nigel Slater's Creamed Spinach

I had always imagined creamed spinach to be a richly decadent accompaniment to a meal; rather, it is a pleasant compliment to an easy Spring dinner. I ate it with a home-made potato curry, the soft flavours of the spinach cooling the spice from the potatoes. If you want a lighter option, I think Greek yoghurt would work well; more indulgent, try double cream!

Based on Nigel Slater's Creamed Spinach, with a few substitutes & carefree measures.

RECIPE

~ 100g spinach, roughly chopped

~300 ml milk

~2 bay leaves

~4 cloves

~50g marg or butter

~50g flour

~3 tbsp creme fraiche

~sea salt & black pepper

~ground nutmeg

1. Make the white sauce by warming the milk with the bay leaves & cloves. Bring to the boil & then remove from the heat, & let it rest to infuse.2. In a separate pan, melt the marg until it becomes liquid, then add the flour & mix to a paste over the heat.3. Whisk in the milk mixture, after removing the bay & cloves, to the paste. Continue stirring over a low heat until the sauce thickens. Add the creme fraiche. Sauce still seem thin? Add a tablespoon or 2 more of flour, constantly whisking, until it reaches a good consistency.4. Steam the spinach for 1-2 minutes (this can be done over heat or in a microwave) until very lightly cooked.5. Stir the spinach into the saucepan, remove from the heat, season, & add nutmeg. Keep stirring for a few seconds until the sauce takes on a pleasant shade of green!